babywings76
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DebbieJ said:do a search behind CC. There is a great AuGratin recipe that I made for Easter. it was really good.
Au gratin potatoes are typically made with a cheese or breadcrumb topping, while scalloped potatoes are typically made with a creamy sauce. Additionally, au gratin potatoes are usually baked in a shallow dish, while scalloped potatoes are often baked in a deeper dish.
Both types of potatoes work well for these dishes, but russet potatoes are often recommended for their starchy texture and ability to hold their shape when cooked.
Yes, both dishes can be prepared ahead of time and refrigerated before baking. However, the potatoes may absorb more of the sauce and become softer if left in the refrigerator for too long before baking.
Absolutely! Both dishes can be customized with additional ingredients such as bacon, onions, herbs, or different types of cheese. Just be sure to adjust the cooking time and temperature accordingly.
To prevent dryness, be sure to cover the dish with foil while baking and remove the foil for the last 10-15 minutes of cooking to allow the top to brown. You can also add a little extra sauce or broth before baking to keep the potatoes moist.